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Three Herb Chicken & Rice Soup

Three Herb Chicken & Rice Soup

Just the right balance of herbs, vegetables, rice and tender chicken makes this soup a classic worth craving.

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Serves 4

Prep time 5 min.

Cook time 20 min.

Ingredients

  • 1 Tbsp. vegetable oil
  • 3/4 cup diced carrot
  • 1/2 cup thinly sliced celery
  • 1/2 cup diced onion
  • 1/4 cup uncooked long grain white rice
  • 1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
  • 1/2 tsp. chopped fresh sage or 1/4 tsp. dried sage
  • 1/4 tsp. ground black pepper
  • 1 carton (32 oz.) College Inn® Chicken Broth 40% Less Sodium
  • 1 large boneless skinless chicken breast half, cut into bite-size pieces (about 8 oz.)
  • 1/2 cup frozen peas
  • 2 Tbsp. chopped fresh parsley

Directions

  1. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add carrot, celery, onion, rice, thyme, sage and pepper. Cook 3 minutes, stirring frequently, or until vegetables begin to soften.
  2. Add broth; cover and bring to a boil over high heat. Add chicken and reduce heat to low. Cover and simmer 15 minutes or until chicken and rice are done.
  3. Stir in frozen peas and parsley; cook 2 minutes or until heated through.

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